Roasted Red Pepper Hummus

Hummus has become such a staple on many of our tables as a dip, a sandwich spread or a flavorful condiment

You can easily buy it premade in the grocery store and some brands are ok… but I don’t like the vinegary taste that comes with having to add in ingredients to prolong the shelf life

It’s so easy to make in your own kitchen… just throw a few ingredients in the food processor and enjoy freshly made, delicious homemade hummus

I use two cans of chick peas, drained but not rinsed (I reserve the liquid from one can to add in as I’m blending), roasted red peppers, sesame tahini, garlic powder, kosher salt, black & cayenne peppers and olive oil

Sesame tahini can be found in your grocery store, typically next to the nut butters and adds a delicious, warm nutty flavor

As mentioned, I’ve drained the chick peas but kept the liquid from one of the cans. Reason being is that if I need to thin the hummus out once I blend, I don’t want to over use the olive oil. I want the taste and the smoothness from the oil, but not extra fat that isn’t necessary in this healthy dip

Blot the roasted peppers dry and add to the bowl of a food processor along with the chick peas, the tahini paste and the spices

Give it a whirl and slowly drizzle in about a tablespoon of the reserved chick pea liquid and about 2 tablespoons of olive oil

Taste and re-season if necessary. If you find the hummus is a bit salty for your taste, add in another drizzle of the reserved chick pea liquid

Once you reach the desired smoothness, serve up with your favorite veggies, pitas or slathered on a sandwich

Simply Sundays! ~ Roasted Red Pepper Hummus

Two 15.5 ounce cans of chick peas, drained but not rinsed, liquid reserved

1/2 cup of roasted red peppers

1 tablespoon tahini paste

1 teaspoon of garlic powder

3/4 teaspoon kosher salt

1/2 teaspoon of black pepper

1/4 teaspoon cayenne pepper

olive oil

Directions

Drain the chick peas reserving liquid from one of the cans; blot the roasted peppers dry and add to the bowl of a food processor along with the chick peas, the tahini paste and the spices

Blend on low and slowly drizzle in about a tablespoon of the reserved chick pea liquid and about 2 tablespoons of olive oil; add in another teaspoon of chick pea liquid and/or olive oil until you reach the desired smoothness; taste and re-season if necessary